Marinated Fresh Shrimp and Corn
Issue date:
August, 2006
From Marcelle Bienvenu's "You're Invited" in Louisiana Cookin
Servings:
Serves 6 - 3/4 cup olive oil
- 1/2 cup red wine vinegar
- 3 tablespoons Creole mustard
- 2 tablespoons chives or green onions
- 2 tablespoons chopped fresh parsley
- 2 pounds large shrimp, cooked in seasoned
- water, then peeled and deveined
- 2 cups fresh corn kernels
- Salt and freshly ground black pepper, to taste
Recipe photo:
Instructions:
Combine the oil, vinegar, mustard, green onions and parsley in a mixing bowl and whisk to blend. Set marinade aside.
Cool the shrimp after they are cooked and peeled. Steam the corn kernels in a little water for about 2 minutes. Remove from the heat, drain and cool.
Put the shrimp and corn in a large shallow plastic container. Pour in the marinade and toss to coat evenly. Cover and chill for about 4 hours before serving. Season to taste with salt and pepper.
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